Ingredients
Equipment
Method
- Combine the sweet paprika, garlic powder, onion powder, salt, and pepper. Sprinkle the combined spices over both sides of the chicken thighs.
- Heat the olive oil in a frypan over medium-high heat. Fry the chicken thighs on both sides until browned. Remove the chicken to a plate; it does not need to be cooked through yet.
- Turn the heat down to medium-low. Add the bacon to the pan and fry until starting to brown. Add the garlic and continue to fry for 30 seconds.
- Add the cream, baby spinach, semi-dried tomatoes, dijon mustard, and grated fresh parmesan to the pan. Mix the ingredients to combine.
- Add the chicken thighs back to the sauce mixture. Simmer over low heat until the sauce is thickened and the chicken is cooked through.
Notes
Use semi dried tomatoes in this sauce instead of sun dried tomatoes for a different flavor balance. You can substitute sun dried tomatoes if you prefer them.
The seasoning on the chicken provides much flavor. When you remove the chicken after frying, there should be flavor spots left in the bottom of the pan. These spots will darken when you fry the bacon. Scrape up these flavor spots when mixing the ingredients for the cream sauce.